Search results

They are supposed to be good for 6 months. I would expect a few extra esters if used without a starter but depending on what you're brewing that might be fine. If your looking for cleaner fermentation you should do a starter.

I wouldn't put the yeast back on the heat but it sounds like you did fine. You could probably let it drop to your pitch temp.

Can you post a pic?

Maybe after you get a process down and change milling procedure. If you take an average all grain recipe at 75 percent efficiency and milled for use in a mash tun you wont usually hit that on your first BIAB.

what efficiency are you getting?

The efficiency is usually lower in BIAB so you would have to add about a pound of base grain to the recipe. Kits are usually cheaper unless you buy in bulk Make sure the Flask is borosilicate glass.

I have a sale pending for the Picobrew. Thanks

I have nice used Kegs 4 for $180 plus shipping. [email protected]

Leave the 0 minute hops in. They can go in at flame out or after the wort has cooled a little. Even as low as 180 degrees. I would skip the secondary and add dry hop to primary near the end of fermentation. This will help with any oxygen pickup from the dry hop. Don't worry too much about...

Are you sending beers or dropping off? Naturally carbonating? Getting the beer in the right category is half the battle. If sending beer, make sure they don't sit in a hot/freezing truck over the weekend. If naturally carbonating make sure you allow enough time for your beer to resettle and...

My opinion is that it's way too easy to break them down so why take the chance.

:):)

Apparently I'm to stupid to post a pic

<a href="https://www.flickr.com/photos/113455112@N04/14670281944" title="20140716_184501 by Scott Bergquist, on Flickr"><img src="https://farm6.staticflickr.com/5566/14670281944_249500feee_s.jpg" width="75" height="75" alt="20140716_184501"></a>

My pictures never show up.

I set this up at the shop today. I think I have to take it home.

Beer will condition fine in a keg. Conditioning/aging will happen faster at warmer temps. Any oxidation causing staling will also happen faster at warmer temps. The goal should be to eliminate creating the green beer flavors. Most are due to yeast stress and poor temp. control.

All you need is a gas and liquid quick disconnect. Should only be about 15 bucks.

I will be there with SWMBO. Arriving Wendsday morning.

Extract is about 36 points per pound. Grain is on average 25 points per pound. 7x36/25= about 10 lbs of grain with an average brewhouse efficiency of 75%